The bilevel 200-seater will have a bar as well as an area dedicated to coffee and grab-and-go food.

Most of chef Anthony DiPasquale's menu will be the same as Downingtown's, including cheese, charcuterie and olives sourced by Di Bruno's, Neapolitan pizza, meatballs (beef, veal or vegetarian quinoa) and the signature meta e meta, a half pizza/half stromboli.